Ingredient: Chicken Stock

Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.

Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.

Fry bacon over medium high heat until crispy and the fat has rendered.

Add the onions and saute until starting to brown, about 10 minutes.

Add the garlic and stir well until aromatic, about 2 minutes.

Still over a medium high heat, add the green beans.

Sauté, stirring frequently until the green beans are starting to have a slight char.

Add the creole seasoning and salt and pepper, mix well.

Mix in the tomatoes and mix well with the green beans.

Add the chicken stock and the cane syrup and stir well to combine all the ingredients.

Bring to a boil then lower heat to a simmer and cover.

Simmer on low, covered for 1 hour, stirring occasionally.

After an hour, remove the cover, increase the heat to medium high and high simmer for 10 to 15 minutes until the sauce is slightly thickened.

Recipe Notes

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If you don't have Louisiana Cane Syrup you can substitute molasses. But try the real deal...get it here from Amazon!

I like fresh green beans for this, but frozen works really well also. I recommend keeping them whole!

Many commercial creole seasoning blends contain salt, as does commercial chicken stock. Make sure to give the green beans a taste before adding more salt.

This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other “plants of economic value for the USDA” to the United States, Frank N Meyer. Among those other valuable plants was the soy bean. How odd to have a lemon named after you, but that doesn’t begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges. They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange. Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

Meyer Lemon Sauce

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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.

Saute until the shallots are starting to soften, about 5 minutes.

Add the flour and stir or whisk together until a light roux develops.

Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.

Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.

Add the 2 remaining tablespoons of butter and shake the pan while that melts.

Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.

Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.

Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.

Meyer lemons are a cross between regular lemons and mandarin oranges. This combination creates a very special fruit…still has that distinct lemony flavor but with a background of sweetness from the orange. Suited for the Louisiana climate, Meyer lemons are juicy and add a distinct but understated flavor to any dish. Pork tenderloin’s mild flavor is perfectly suited for this delicious Meyer lemon sauce flavored with butter, wine, garlic and fresh rosemary.

Roast Pork Tenderloin with Meyer Lemon Sauce

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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!

Mix all ingredients for the rub together in a small bowl and set aside.

Trim any loose parts off tenderloin and remove the silver skin.

Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.

Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.

Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.

Brush some olive oil on the lemon slices.

In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.

Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.

Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.

If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.

Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.

Saute until the shallots are starting to soften, about 3 to 4 minutes.

Add the flour and stir or whisk together until a light roux develops.

Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.

Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.

Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.

Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.

Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin orange juice (or any other sweet orange) for the Meyer Lemon juice. The zest and slices of regular lemon or oranges will work fine.

When mixing the rub, try to use no-salt lemon-pepper mix. If you can't find that, cut back or eliminate the extra salt.

I do not recommend purchasing the pre-marinated pork tenderloins that are available in the meat department. First, they are generally high in sodium content and secondly, you want to control the flavor profile of your dish.